Cucumber Salad Mousse

1 English cucumber, grated

½ onion, grated

125g (half) carton smooth cottage cheese with chives

½ cup mayonnaise

1 packet green jelly

Make the jelly with boiling water.  Let it set halfway.  Mix rest of ingredients and mix with half set jelly and let it set completely.

Photo:  Alma Pretorius Recipe:  Unknown 

 

Quick Fridge Cheesecake

1 x 250 g smooth natural cottage cheese 

1 x 385 g tin condensed milk

½ cup lemon juice (fresh / bottled) 

Crushed nuts 

 

Beat the cottage cheese and lemon juice together.  Add the condensed milk and beat till smooth.

In glass bowl or individual glasses, spoon alternate layers of nuts and cheesecake mixture.  Refrigerate.  Decorate the top with fresh fruit, whole nuts, etc.

The nut layers can be replaced with sliced fresh or canned fruit.  Or you can just use the cheesecake mixture.

 

Curry Chicken Muffin (quiche)

Makes 6

2 cups cooked chicken, cubed small

2 tbsp medium curry powder

½ cup boiling water

1 tsp chicken stock granules

Pepper, salt, peri-peri (optional)

2 xtra large eggs

¼ cup milk

Mash / smooth cottage or cream cheese for topping

dried fruit, squares

 

In a small saucepan, mix the chicken, curry, water, chicken stock and seasonings. Stir well and simmer for 10 minutes with a lid on. Leave lid off and simmer till all liquid has evaporated.

 

Preheat oven to 180 oC. Grease a 6 muffin pan. Spoon the mixture into the muffin pan. Beat the eggs and milk and pour in the holes on top of chicken mixture.

 

Bake for 22 – 30 minutes or till nicely brown and set in the center. Let cool in pan for a bit - remove carefully.

 

Topping:

Smooth Cottage/Cream cheese (flavoured or not)

Dried fruit (apricots, peaches), cubed very small

 

Spoon the cottage/cream cheese into a Ziplock bag, cut off a corner (not too big, not too small) and pipe on top of muffins. Decorate with small fruit squares.

Recipe and Photo:  Alma Pretorius 

 

Tuna muffins (mini quiches) with cottage cheese frosting

Makes 12 muffins

2 x 170g tuna in water

½ cup kernel corn in tin, drained (optional)

2 tbsp spring onion, sliced

1 – 2 tbsp fresh rocket, cut finely

Salt, pepper to taste

3 extra-large eggs

½ cup milk

Smooth cottage/cream cheese (flavoured or not)

Capers, drained (optional)

Preheat oven to 180 oC.  Grease 12 muffin pan (mine was jumbo ones).  Drain the tuna through a sieve in a bowl.

Mix the tuna, kernel corn, fresh rocket, spring onion, salt and pepper in a bowl.  Beat the eggs and milk together and stir into the tuna mixture.  Spoon into the muffin pan.

Bake for 22 minutes or till centers are set.    Let cool and remove.  Pipe the cottage cheese on top of each ‘cupcake’ and decorate with capers.    

Perfect as a starter – or serve as a main with vegetables and starches. 

Recipe and photo:  Alma Pretorius
 

Biltong Dip

125 g smooth low-fat unflavored cottage cheese

40 g biltong powder (start by using less, cause it can get bit salty, taste and add more)

30 ml lemon juice

30 ml Greek double cream yoghurt

1 tsp honey

Little bit milk

Beat the first 5 ingredients together with a fork/spoon.  Add little bit milk to make it ‘dippable’.

Photo and recipe:  Alma Pretorius